Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley. 

Cut the meat into several pieces, put it with the fat, etc., into a frying-pan. Add salt and pepper. 

Cook until the meat is colored, then add two tablespoons of wine, white or red. 

When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato sauce as in preceding.) 

Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked--about one-half an hour.

Prepare macaroni:
2 quarts of water
3/4 pound of macaroni

Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. 
The saucepan should not be too small, otherwise the macaroni will stick to the bottom.

Boil and strain the macaroni and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni around it, with cheese (grated Parmesan) sprinkled over it.

This dish can be made with veal or mutton instead of the beef.